Spinach and Bacon Keto Frittata

Written by Published on in Breakfast, Keto
Jump to Recipe Print Recipe
bacon spinach frittata

Spinach and Bacon Keto Frittata

A nutritious one-pan keto frittata loaded with eggs, baby spinach, mushrooms, cheddar cheese, and crispy bacon—ideal for a quick low-carb breakfast or anytime meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Keto
Servings 1 servings
Calories 514 kcal

Equipment

  • 1 Cast‑iron skillet

Ingredients
  

Frittata Base

  • 1 slice bacon
  • 1/4 cup mushrooms
  • 1/2 tbsp butter
  • 1 oz baby spinach
  • 1/4 cup cheddar cheese
  • 2 large eggs
  • 1/8 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Heat a cast‑iron skillet over medium heat. Add the bacon and cook until crispy, then add the butter.
  • Add the sliced mushrooms and sauté until softened, about 3 minutes.
  • Stir in the baby spinach and cook until wilted, about 2 minutes. Turn off the heat.
  • Sprinkle shredded cheddar cheese over the sautéed ingredients.
  • In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  • Pour the egg mixture into the skillet and transfer to the preheated oven.
  • Bake for about 15–20 minutes, or until the frittata is set and golden brown.
  • Let cool slightly, then slice into 4 servings and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as needed. To make dairy‑free, substitute the cream with coconut cream and use dairy‑free cheese alternatives.

Nutrition

Serving: 1servingCalories: 514kcalCarbohydrates: 5gProtein: 24gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 463mgSodium: 1131mgPotassium: 475mgFiber: 1gSugar: 2gVitamin A: 4105IUVitamin C: 9mgCalcium: 310mgIron: 3mg
Keyword Keto, Low‑Carb
Tried this recipe?Let us know how it was!